A week with no power! No TV and NO INTERNET! But I made it through with thoughts of chocolate bread and peanut butter!

My freezers and kitchen have not been this spotless for a while now, my partner said that if I could not cook I should clean…behind the stoves, behind the freezers and then when we had to throw away everything inside the freezers on day 2 all I could think about was the bread that I wanted to make. For a week we used the BBQ grill for everything but there are only so many things that can go on the grill and bread isn’t one of them. I hope you enjoy this and DO NOT make toast with it the chips will melt all over the toaster!

Stir yeast and 1/2 teaspoon sugar into 1/3 cup warm water and pour into a large mixing bowl; let stand until foamy, about 10 minutes. (Our kitchen runs cold unless the oven is on, so this takes a bit longer.)

Place dough in greased bowl, cover with plastic wrap and let rise until doubled in volume, approximately 1 hour. (Again, this might take longer depending on the temperature of your kitchen.)

Turn risen dough onto lightly floured surface, punch it down (the chocolate will be very gooey — resist licking your hands until you’re done) and divide in half. Form each half into desired shape and place on cookie sheet covered with parchment paper. (Tester’s note: We took one half of the dough and shaped it into two small rounds; the other half we separated into three ropes and created a large braided loaf.) Cover with plastic wrap again and let rise until doubled in volume.

Meanwhile, preheat oven to 450 degrees.

Brush loaves with egg wash and bake in 450-degree oven for 10 minutes, Then reduce the heat to 350 and bake for 30 minutes more or until bread sounds hollow when bottom is tapped.